Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
The Denver Cut is a tender, well-marbled steak from the chuck primal, prized for its rich beefy flavor and juicy texture when grilled. With over 26g of protein and a satisfying 14g of fat per 100g, it delivers a hearty, energy-dense meal that's a favorite among steak enthusiasts. Its boneless, trimmed nature makes it a convenient and flavorful choice for quick, high-heat cooking.
Calorie split: 44% protein · 1% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People adore the Denver Cut for its exceptional balance of marbling and tenderness, which results in a deeply flavorful, succulent bite that doesn't require extensive marinating. It's a versatile steak that shines simply seasoned and grilled, making it a go-to for both weeknight dinners and backyard barbecues.
⚠️ Watch-outs & how to enjoy it better
As a fatty cut, it is calorie-dense, which may be a consideration for those managing weight or following strict low-fat diets. The high saturated fat content means individuals with specific cardiovascular concerns might opt for leaner cuts. To counteract this, practice portion control (stick to a 4-6 oz serving) and pair it with fiber-rich, non-starchy vegetables like roasted broccoli or a leafy green salad to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Rich in heme iron, which is highly bioavailable for preventing deficiency.
- Provides essential B vitamins like B12 and niacin for energy metabolism.
- Contains zinc, crucial for immune function and wound healing.
- Offers conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Denver Cut was only officially named and marketed starting in 2014, after the beef industry identified this specific muscle (the serratus ventralis) as a hidden gem within the chuck that deserved its own identity.
Full nutrition (USDA data · scales with serving)
| Water | 58.1 g |
| Energy | 236 kcal |
| Energy | 986 kj |
| Protein | 26.1 g |
| Total lipid (fat) | 14.4 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 0.40 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 3.3 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 204 mg |
| Potassium, K | 313 mg |
| Sodium, Na | 73.0 mg |
| Zinc, Zn | 9.7 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 31.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.24 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 0.86 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 89.2 mg |
| Betaine | 21.3 mg |
| Vitamin B-12 | 3.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 22.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.40 g |
| SFA 16:0 | 3.2 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.2 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 7.0 g |
| MUFA 14:1 | 0.08 g |
| MUFA 16:1 | 0.45 g |
| MUFA 16:1 c | 0.45 g |
| MUFA 17:1 | 0.13 g |
| MUFA 18:1 | 6.3 g |
| MUFA 18:1 c | 5.5 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.56 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.81 g |
| PUFA 18:2 | 0.69 g |
| PUFA 18:2 n-6 c,c | 0.63 g |
| PUFA 18:2 CLAs | 0.06 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.88 g |
| Fatty acids, total trans-monoenoic | 0.88 g |
| TFA 18:1 t | 0.88 g |
| Cholesterol | 89.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.74 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.99 g |
| Tyrosine | 0.90 g |
| Valine | 1.2 g |
| Arginine | 1.7 g |
| Histidine | 0.84 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.0 g |
| Hydroxyproline | 0.18 g |
FAQ
What is the best way to cook a Denver Cut?
High-heat methods like grilling, pan-searing, or broiling are ideal to develop a flavorful crust while keeping the interior juicy. Aim for medium-rare to medium doneness to preserve its tenderness.
Is the Denver Cut the same as chuck steak?
It is a specific, boneless steak cut from the chuck (shoulder) primal, known for being more tender and better marbled than a traditional chuck steak, which often includes bone and connective tissue.
How does it compare nutritionally to a sirloin steak?
The Denver Cut is higher in both fat and calories than a lean sirloin, but it also offers a richer flavor and more succulent texture due to its greater marbling.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.36 kcal/g · 44% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.